Record Number Earn CIA Accelerated Wine and Beverage Certificates

St. Helena, CA – Twenty-five new wines
professionals received their certificates from The Culinary Institute of
America (CIA) on Friday, May 3, graduates of the college's Accelerated Wine and Beverage Certificate Program (AWBP). Eighteen of those graduates have already
gone on to take—and pass—the Court of Master Sommelier Level 2 exam.

The
program is held at the CIA's Greystone campus in St. Helena, CA, in the heart
of the Napa Valley wine country. Over the course of eight months, students
tasted more than 1,000 wines in class (and many more on their own), went on
dozens of field trips, and learned from the CIA's expert wine faculty as well
as more than 50 guest speakers. Classes focused on wines of the world, sensory
analysis, and the professional business of wine, spirits, and mixology.

Vintner
and entrepreneur Agustin Huneeus was the keynote speaker for the graduation
ceremony. His Huneeus Vintners features numerous properties from his native
Chile to the Sonoma coast and Napa—including Quintessa,
one of California's most admired and successful appellations.

Huneeus
told graduates that they'll be the ones defining the future of American wine
culture.

"I
stand in awe of the width and the depth of your preparation to take on this
very special path that you have chosen," said Mr. Huneeus, whose career in
wines has spanned more than 50 years and 15 countries, and included heading
Seagram's worldwide wine operations. "While most of your generation is fixated
on technology, on speed and pressure, you are dedicated to the aesthetics of
life, to beauty, to pleasure. They make life faster. You make life better."

A
recipient of Chile's highest civilian honor, the Servicios Meritorios a la Republica medal, Mr. Huneeus also earned the Distinguished Service Award from Wine Spectator magazine. He serves on
the CIA's Vintners Hall of Fame Board of Stewards.

This
was the largest graduating class for the CIA's AWBP, and the program continues
to grow due to its popularity and reputation. The next class begins in
September. Enrollees must be at least 21 years old with a bachelor's or
associate degree in hospitality management, culinary arts management, or a
related field; or a bachelor's degree and experience in a restaurant with a
professional wine and beverage program. More information is at www.ciachef.edu/accelerated-wine-and-beverage-certificate-program-ca/.

Photo Caption and Hi-Res Image

Agustin Huneeus delivers the keynote address at the
graduation ceremony for the Accelerated Wine and Beverage Program at The
Culinary Institute of America at Greystone on May 3, 2013. (Photo Credit: Charlie Gesell/CIA)View hi-res image >

Founded in 1946, The Culinary Institute of America is an independent,
not-for-profit college offering associate and bachelor's degrees with majors in
culinary arts, baking and pastry arts, and culinary science, as well as
certificate programs in culinary arts and wine and beverage studies. As the
world's premier culinary college, the CIA provides thought leadership in the
areas of health & wellness, sustainability, and world cuisines &
cultures through research and conferences. The CIA has a network of 45,000
alumni that includes industry leaders such as Grant Achatz,
Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for
professionals and enthusiasts, as well as consulting services in support of
innovation for the foodservice and hospitality industry. The college has
campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.